Quick Pickled Radishes

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I love pickles!! You can pickle almost anything and I will eat. I found this recipe in clean eating and it is a winner! Quick and easy!

Ingredients:

2 bunches radishes, sliced thin
2 tsp kosher salt
1c white wine vinegar
2 tsp sugar

Toss radishes with salt and drain for 1 hour. Rinse and dry on a towel.

Mix vinegar and sugar in a jar that will hold all the radishes and mix well. Add radishes and refrigerator for at least 45 minutes.

Apricot Crisp

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It’s Thursday night and I have a basket of apricots that need something done with them – what better thing to do than make a quick crisp! Added a little cardamom to keep it interesting.

Ingredients:
1 lb apricots, quartered
1 c oats
1/2 coconut palm sugar – or brown sugar
1/3 c flour
1/3 c coconut oil, melted
1/3 c toasted nuts, I used almonds
1 tsp cinnamon
1/2 tsp cardamom

Preheat oven to 350.

Place apricots in a glass pan.

Combine rest of ingredient in a bowl, combine, spread over apricots.

Bake 30 – 40 minutes until bubbly and brown on top.

Serves 8.

Mint Julep

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In honor of the Kentucky Derby we are drinking Mint Juleups!

Ingredients
1/2 c sugar
1/2 c water
Soda water
Mint springs
Bourbon

In a small saucepan bring water and sugar to a boil. Stir until sugar is dissolved. Add mint sprigs and chill overnight.

Add 1 TBSP mint syrup to 2 oz bourbon and mint leaves. Muddle, add ice and soda.

Chocolate Cherry Oatmeal Cookies

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Cookies!!! Need I say more! Chocolate, choc chips, coconut, walnuts & dried cherries – not sure I could get anything else in there!

Ingredients:
3/4 c flour
2 TBSP cocoa
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
12 TBSP butter, softened
1/4 c white sugar
3/4 c brown or palm sugar
2 eggs
2 1/2 c rolled oats
1/2 c dried cherries
1/2 c chocolate chips
1/2 c walnuts
1/2 c coconut, shredded, unsweetened

Preheat over to 350.

Combine flour, cocoa, baking soda, spices and salt.

Place butter in a mixing bowl and beat until smooth. Add sugars and beat until smooth and fluffy. Beat in eggs one at a time. Add flour mixture. Then beat in remaining ingredients one by one.

Scoop onto baking tray lined with parchment or silicon baking mats. Bake 5 minutes they switch position, bake another 5 – 6 minutes.

4 WW PP per cookie.

Lite Peanut Butter Cookie Drops

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These are a lite version of peanut butter cookies. They are yummy but a bit easier on the waistline. I started using palm sugar, but you can use regular brown sugar.

Ingredients:
3/4 c white flour
3/4 c whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c palm sugar
1/4 c chunky peanut butter
3 TBSP butter
1 egg
1 tsp vanilla
3 1/2 oz peanuts or chocolate chips

Preheat oven to 350.

Mix dry ingredients. Using an electric mixer, combine wet ingredients. Stir in dry ingredients and nuts or chips.

Scoop dough onto cookie sheets lined with parchment. Bake 10 minutes then turn and bake 10 more minutes.

Makes 36.
2 WW PP per cookie.

Jalapeño Jelly

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This recipe is from Well Preserved by Mary Ann Dragan – it is wonderful! This book offers easy small batch recipes, so if you enjoy preserving, get yourself a copy! I like this jelly with a little cream cheese on a cracker, but I think it would make an amazing PB&J. If you make this use a deep pot – it boils over very easy, I’ve learned the hard way, or should I say to uber sticky way. I’m lazy and like hot peppers, so did not seed or remove the ribs from the peppers, I just toss them in the food processor.

Ingredients:
30 – 40 medium jalapeño, finely minced in food processor
1 1/2 c cider vinegar
6 c sugar
1/2 tsp salt
Two 3 oz pouches of liquid pectin
A few drops of green food coloring

Prepare the preserving jars.

Combine peppers, vinegar, sugar and salt in a large pot. Bring to boil over high heat, stirring occasionally. Once mixture comes to full boil, stir constantly, boil for 5 minutes. Stir in pectin, and when it returns to full boil, boil exactly 1 minute.

Remove from heat. Stir for 3 – 5 minutes to keep well combined, add food coloring.

Poor the jelly into hot, sterilized jars, leaving 1/4 inch headspace. Wipe clean and seal according to manufacturers directions. Process in boiling water bath for 5 minutes.

Makes 6 – 7, 8 oz jars

Skinny Velvet Cupcakes

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This my take on red velvet cupcakes, sans red dye – they are also gluten-free because I wanted to try oat flour. I used apple sauce in place of a LOT of the oil, which made them denser and in my opinion yummier! I used a 4 cup measuring cup to pour the cupcake mixture into the cupcake pans – it is really thin. I also froze half the batch for future and immediate cupcake needs.

Ingredients:
2 1/2 c oat flour
1 cup sugar
1 tsp baking soda
1 tsp baking podwer
1 tsp salt
1/4 c cocoa powder
1/4 c vegetable oil
1/2 c apple sauce
1 c buttermilk
2 eggs
1 tsp apple cider vinegar
1 tsp vanilla extract

Frosting:
4 oz reduced fat cream cheese, softened
2 TBSP butter
1 tsp vanilla
1/2 c powdered sugar

Preheat oven to 350. Line cupcake pan.

In a large bowl, sift together all the dry ingredients.

In a separate bowl beat together wet ingredients.

Combine wet & dry and beat with an electric mixer until batter is very smooth, about 2 minutes. Pour batter into liners and bake for 20 min, rotating pan after 10 minutes.

After cupcakes cool completly, frost.

Combine all frosting ingredients and bear until smooth. Chill for 30 min in fridge the frost.

24 cupcakes.
4 WW PP per cupcake.

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